July 22, 2010

White bread doesn't get too much love anymore, what with the push to consume more whole grains (not to mention the rise of gluten-intolerance). It has its place, in my opinion, and I'm certainly not ready to do away with it completely.

I grew up eating IronKids bread--do any of you remember that, or heck, still eat it? Does it even still exist? I don't know, because thanks to Eb and a few awesome bread recipes, I haven't bought a loaf of bread in the store for ages. Anyway, my point is that I liked white bread then--all fluffy and soft and ideal for transporting various meats and cheeses to the mouth--and I like it now.

My favorite way to make white bread is (surprise, surprise) with a cinnamon swirl. Not only is it tasty, but it looks so attractive and welcoming. It's easy to accomplish, too--it only adds about 10 minutes to your work time.

Most (if not all) recipes I've seen for cinnamonswirlbread use milk and eggs, but this isn't one of those. It's simply white bread with a cinnamon-sugar-raisin filling. Odd? Perhaps, but darn tasty. When it comes to the eating, french toast is always a good option. For my time and energy, I'm content with simply toasting it and slathering on some apple jelly.

Don't hate on the white bread, folks. It's not good-for-nothing.

**Congrats to Angela--Snubbr picked hers as the winning comment in my cookbook giveaway!

In a large mixing bowl, combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer. Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes, or until dough is smooth and elastic, adding a little more flour as necessary.
Place the dough in a large greased bowl, turning to anoint the top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12x9-inch rectangle. Sprinkle the dough generously with raisins and cinnamon-sugar and press in gently. Then, starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased 9x5-inch loaf pans. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.

I grew up eating white bread too-and agree 100% with you about whole grain bread. I love its heartiness, but every now and then...only soft, fluffy white bread will do. That swirl of cinnamon and golden raisins-not to mention the heavenly aroma of this bread while it's baking-are calling to me......loudly. I need to make this.....soon......

I confess: I rarely make bread and when I buy bread, it's not plain white. It's whole wheat, sour dough, or grain.

We used to line up waiting for hot cinnamon bread when I was in boarding school. I share your love for cinnamon, Grace. I would have put butter, then more cinnamon and sugar on that piece. Oh my. I should NOT be reading this before breakfast!

I think there's a time and place for all things...even white bread. And when it has a cinnamon swirl running through it...that time might be every second of every day. And that place might be my belly.

That appears to be the PERFECT amount of cinnamon... its all wonderful! I, being raised on WonderBread (not fresh) have a certain appreciation for white bread. But as I bake more and more, and finding that my palate would prefer more variety! ;)

I am suspicious of those that claim to dislike white bread! I was fed up with all the additives in supermarket breads and so I gave up buying them. Needless to say, I've enjoyed baking bread, but I 've been missing cinnamon toast!

Can't wait to try this recipe. And thanks for the kind words on my blog. I came across yours on foodblogs.com and loved it!

I had to read this at breakfast time without the time to make a loaf. What sadness. Darn cool recipe and something I will try on a morning with more time to enjoy the simple pleasures of not so white bread.

Grace...bread in all forms are my weakness. As I got a little younger LOL...my stomach has nudged at me to make heathier choices which have led me to scrumptious artisnal bread. So far, I'm still not a fan of the GF breads I've tested from the store.However, don't get me wrong...I love white bread especially with yummy raisin and of course cinnamon ;o) I especially use it to make french toast with them.I've bookmarked your recipe so that I can one day challenge myself to different bread making adventures ;o)

Heavenly, thats what this bread is Grace. While I usually buy whole wheat bread, there's nothing quite like a fresh loaf of homemade white bread fresh from the oven! Especially if said bread is full of cinnamon and raisens.This bread makes the cherrios I'm eating right now look rather pathetic.

Can I ask (since I'm a bread making virgin) how in the world you can get even slices for sandwiches (and the like) with homemade bread. I did just purchase a breadmaker and a book (huge thick book) with looooots of recipes. I think it's the Bread Lovers Book of reicpes or something like that. My only concern is sandwich bread and buns. A) how do you slice sandwich bread and B) what do you do with extra buns when you make a batch? :) I'd love some expert advice...

Even though I did not grow up on this bread, I have eaten it repeatedly when I discovered it a few years into my life in the US; I even made cinnamon-swirl bread once; love that you are not afraid to proclaim your love for it and make this wonderful bread! It is light and sweet and delicious.

Wow, you had me at the first picture. I can't believe you made that fine specimen of bread - it looks positively professional...and absolutely delicious. White bread is like dessert to me...it definitely has it's place and I love it!

I still love white bread =] We've always eaten white bread- it wasn't until last year that I tried wholemeal and all the other types you can get.....The cinnamon swirls look so pretty! I'm definitely trying this one day! I love cinnamon and raisins- especially in bread!

IronKids bread is new to me. I've never heard of it before. Curious though.

I'd LOVE to bake this bread. I'd love to bake any kind of bread actually but the thought of swirls of cinnamon calling my name makes me want to fire up the oven immediately. Of course I won't, too hot and I am so "challenged" when it comes to all things yeast.

I love love love cinnamon bread--the more cinnamony swirl, the better. Like a gooey cinnamon roll, but in the form of a loaf of bread. Like so much cinnamon, you have to ask "Do you want some bread with that cinnamon?"

This would make amazing French toast. And my husband would be bouncing-off-the-walls happy if I made it for him. He'll suffer through the "healthy" bread, but he's secretly dreaming of white and fluffy.

Growing up my favorite was a slice of cinnamon bread for breakfast. I could eat the whole loaf if my mom would have let me. This bread sounds delicious, and you make it sound easy to make which means I will have to give it a try.

I'm a bread lover, too. The lady I sit with is 101 years old, and she loves homemade bread (reminds her of her Mother). I put a teaspoon of cinnamon in the bread dough, as well. My problem is, when I roll the bread to make the nice swirl pattern. Everything looks good until we cut the bread and the bread separates and the raisins fall out. This makes a mess in the toaster, too. I've tried brushing water on the dough, milk and even an egg wash. I even tried rolling the dough tighter. So, how do you get your bread to stay together?